Description
A quick and delicious Chicken Lo Mein featuring tender chicken, crisp-tender vegetables, and chewy noodles coated in a savory-sesame sauce.
Ingredients
- 3–4 boneless, skinless chicken breasts, thinly sliced (about 1.5–2 lb total)
- Lo Mein noodles (fresh or dried; use fresh if available for best texture)
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 carrots, thinly sliced on the diagonal
- 2 green onions, chopped (white and green parts separated)
- 1/4 cup low-sodium soy sauce
- 1 tablespoon sesame oil
- 3 cloves fresh garlic, minced
- Optional: 1 tablespoon vegetable oil, 1–2 teaspoons sugar or honey, 1 teaspoon grated ginger, pinch of red pepper flakes
Instructions
- Gather all ingredients and chop vegetables into bite-sized pieces.
- Cook lo mein noodles according to package instructions until al dente; drain and set aside.
- Heat a large skillet or wok over medium-high heat. Add vegetable oil.
- Add the thinly sliced chicken. Sauté until golden brown and fully cooked through, about 6–8 minutes. Remove from skillet and set aside.
- In the same pan, stir-fry the red and yellow bell peppers, carrots, and the white parts of the green onions until tender yet still crisp, about 3–4 minutes.
- Lower heat slightly. Add minced garlic (and grated ginger if using) and stir for 30 seconds until fragrant.
- Return the cooked chicken to the skillet with the vegetables.
- Add the cooked lo mein noodles, soy sauce, sesame oil, and any additional spices. Toss everything together until well mixed and the sauce coats the noodles evenly.
- Taste and adjust seasoning. Stir in the green parts of the green onions just before serving.
- Serve hot with extra soy sauce if desired.
Notes
For gluten-free, swap soy sauce for tamari. Fresh lo mein noodles provide a chewier texture; dried egg noodles are an acceptable substitute.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese